Prep:
15 minutes
Total:
60 minutes
Makes:
8 full servings
Utensil:
Saladmaster Food Processor
7 Qt./6.6 L Roaster with Cover
Contributed By:
Marni Wasserman
Certified Chef and Culinary Nutritionist, Marni uses passion and experience to educate individuals on how to adopt a realistic, plant-based diet that is both simple and delicious.
Ingredients
Recipe Description:
Peas are creamy, rich in protein and give soup a hearty texture. Whether green or yellow, they are both delicious but offer two distinct and different flavours. Try adding a handful of greens such as spinach or kale into the soup once cooked for an extra dose of minerals and nutrients!
6
cups
water
(1.4
L)
2 1⁄2
cups
green or yellow split peas
(493
g)
1
large
onion, strung, use Cone #2
3
medium carrots, peeled and julienned, use Cone #2; or waffled, use Cone #5
1
head
cauliflower, cut into florets
2
stalks celery, strung, use Cone #2; or sliced use Cone #4
1⁄2
teaspoon
dried rosemary
(1
g)
1⁄2
teaspoon
dried thyme
(1
g)
1⁄2
teaspoon
dried oregano
(1
g)
1⁄2 - 1
teaspoon
salt, to taste
(3 - 6
g)
Directions:
- In roaster, add water and bring to a boil over medium heat. Add the split peas, onions, carrots, cauliflower, celery and herbs. Cover and cook.
- When Vapo-Valve™ clicks, reduce heat to low and simmer until the peas and vegetables are tender, about an hour.
- If you prefer a creamy soup, transfer half the mixture to a blender and blend until smooth. Return it to the roaster and mix well to combine.
- Season to taste with salt and serve immediately.
Directions
Reviews